Chicken Salad

This salad is my go-to whenever I want a light but filling meal. Chicken isn’t a constant — sometimes I use leftover salmon, beef or lamb instead — but the proportions are just right for 2-3 people (you can double it of course).

If you’re fasting for Yom Kippur, this is the kind of dish that’s perfect for the occasion. Substantial but not heavy and not salty.

Chicken Salad

• 4-5 small waxy potatoes (such as Baby Yukon Gold or Red Bliss)

• 3-4 ounces fresh greens

• 2 stalks celery, chopped coarsely

• 1/2 avocado, cut into bite size pieces

• 10-12 cherry or grape tomatoes cut in half

• 1/2 cup chopped cucumber

• 2 cups diced cooked chicken

• 3 tablespoons olive oil or avocado oil

• 3 tablespoons wine vinegar

• freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with water, bting to a boil and cook for about 15 minutes or until the potatoes are tender. Let cool, peel and cut into bite size pieces. Place the greens in a salad bowl. Add the potatoes, celery, avocado, tomatoes, cucumber and chicken and toss the ingredients to distribute them evenly. Pour in the olive oil and toss to coat the ingredients. Pour in the vinegar and toss. Sprinkle with pepper to taste. Let rest for 5 minutes before serving.

Makes 2-3 servings

Cole Slaw with Beet Greens

I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?

The greens were also crisp and perfect, as if they were just harvested.

However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.

Truth to tell, beet greens are not my favorite either.

But I hate wasting food.

So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.

PERFECT!

Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.

Cole Slaw with Beet Greens

• 1/2 medium green cabbage, shredded

• 2 cups shredded red cabbage

• 1 bunch beet greens, shredded

• 2 medium carrots, grated

• 3/4 cup mayonnaise

• 5 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.

Makes 8 servings

Roasted Pineapple Salad with Avocado, Arugula and Greens

We eat salads throughout the year but have them much more often when the weather gets warm. Frequently I’ll toss together some greens, dress them with vinaigrette and it’s done.

But — in the summer, when the tomatoes are good, I’ll add one (or a few baby tomatoes).

If I have a ripe avocado, that gets thrown in.

Leftover veggies, occasionally.

Croutons, sometimes.

You get the picture right?

Salads are among the most versatile and flexible of recipes.

So, this week, when I went to prepare a salad for dinner I opened the fridge to find the remnants of a cut up pineapple. And I decided to use them in the place of croutons. Same look — cut-up cubes — but I roasted and caramelized the pieces (thanks to a bit of honey or maple syrup) and this addition of lightly sweet, roasted fruit, took the salad into a completely new, different and delicious direction. Sweet (pineapple), creamy (avocado), bitter (arugula) all in balance.

When we finished I realized that I could also have added a few roasted cashews.

Next time.

Roasted Pineapple Salad with Avocado, Arugula and Greens

• 2 cups cut up bite size pineapple chunks

• 1 tablespoon honey or maple syrup

• 2 cups packed cut up salad greens (about 3 ounces)

• 1 cup packed baby arugula (about 1-1/2 ounces)

• 1 peeled avocado, cut into bite size pieces

• 1/4 cup chopped red onion

• 2 tablespoons olive oil

• 2 tablespoons white wine vinegar or apple cider vinegar

• Aleppo pepper or freshly ground black pepper

Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper. Place the pineapple on the baking sheet. Pour the honey or maple syrup over the fruit, toss and roast for about 20 minutes, turning the pieces once or twice, or until they are lightly browned. Remove from the oven and let cool. When cool, place in a bowl. Add the salad greens, arugula, avocado and red onion and toss the ingredients. Pour in the olive oil and toss the ingredients. Pour in the vinegar and toss. Season to taste with Aleppo pepper or freshly ground black pepper.

Makes 4-6 servings

Labor Day Potato Salad

Well that went fast!

Summer I mean.

Here it is, Labor Day weekend. I’m starting to get ready for the Jewish holidays, but not before one last “summer” barbecue.

Here’s a good dairy-free, mayonnaise-free potato salad to go along with anything else you might be serving. I have to confess thought that occasionally I will mix in 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Labor Day Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary 

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Cucumber Salad

My garden isn’t doing too well this year. I have some green tomatoes, the basil is thriving and I have a few almost-ready habanero peppers. But the eggplant plants died and, even though I had lots of zucchini, squash and pumpkin blossoms, I have ZERO fruit.

Also, all of the cucumber plants withered.

So, when I wanted to make cucumber salad for guests recently, I had to get a cuke from the supermarket.

The dish wasn’t as emotionally satisfying as when I make it with a freshly picked cucumber. But it was still delicious. Also — the dill IS from my garden. That plant is barely hanging on. I had enough for this and one other recipe.

Cucumber Salad

• 2 large cucumbers, peeled and thinly sliced

• 1 small vidalia or red onion, sliced

• 1/2 cup white wine vinegar

• 1/4 cup plain yogurt

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 1 tablespoon chopped fresh coriander or dill

• 4 dried red chili peppers, optional (or use a few drops of hot sauce)

Place the cucumber and onion slices in a bowl. Mix the wine vinegar, yogurt, brown sugar and salt together and pour the liquid over the vegetables. Sprinkle with the coriander or dill. If using chili peppers, break them in half, remove the seeds and scatter the pods over the cucumbers. Toss the ingredients and let marinate for at least one hour.  Serve at room temperature or slightly chilled. 

Makes 6-8 servings   

Roasted Potato Salad with Red Onions and Rosemary

If you’re getting out the grill to celebrate Lag BaOmer or because the warm weather is finally here or just because grilled food is so so good — have you decided about a side dish to go with those chicken legs or salmon steaks or hot dogs.

How about potato salad?

I make all sorts of potato salad, but because roasted potatoes are a classic food for Lag BaOmer, I went the extra step and roasted the potatoes for this version. The crispy edge added a really satisfying texture and the flavor was extra rich because the high heat caramelized the onions. I used a cast iron pan and suggest that for best results. Your oven is fine (instructions below) but if you have room for the pan on the grill — go for it and cook the entire feast outdoors.

This dish tastes best at room temperature, although my husband likes it hot, so, either way.

Roasted Potato Salad with Red Onions and Rosemary

• 2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

• 1 small red onion, sliced

• 5 tablespoons olive oil

• 3 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 3 tablespoons chopped fresh parsley

• 2 teaspoons chopped fresh rosemary

• salt and freshly ground black pepper to taste 

Preheat the oven to 425 degrees. If you have a cast iron grill pan or frying pan, preheat it in the oven. Wash the potatoes and cook them in simmering water for 12-15 minutes or until tender. Peel the potatoes when they are cool enough to handle; cut them into bite size pieces and place them in a bowl with the onion slices. Pour 2 tablespoons of the olive oil over the vegetables, toss them to coat all sides and place them in the preheated pan (or use an ovenproof pan or baking sheet). Roast for 25-30 minutes, mixing 2-3 times, or until lightly browned and crispy. While the potatoes are cooking, mix the remaining olive oil, lemon juice and Dijon mustard in a large bowl. Add the roasted potatoes and onions when they are done. Add the parsley and rosemary. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Serve still warm or at room temperature.

Makes 4-6 servings

Chicken: Soup to Salad

Every year before Passover I think about new ways to eat the chicken from the chicken soup that I cook for my Seder. I make the soup several days ahead, strain the liquid and freeze it. 

The cooked vegetables and boiled chicken do make a good, plain, old-fashioned meal for dinner, but we don't always want that. So, with the vegetables? Best bet has always been veggie burgers.

The chicken? Salad. Made all sorts of ways.

Here's one way. Fortunately ataulfo (honey/champagne) mangoes are in season and they are easy to peel and cut for salad; they’re also not stringy like some mango varieties. Bonus: I put aside some of the dill I use to season my chicken soup and it is a lovely seasoning for chicken and mangoes.

Chicken and Mango Salad with Dill

• 2-1/2 to 3 cups diced cooked chicken

• 1 small (I used ataulfo) ripe mango, peeled and diced

• 2-3 teaspoons chopped fresh dill

• 3-5 tablespoons white wine vinegar

• 2-3 tablespoons olive oil

• salt and freshly ground black pepper to taste

Place the chicken and mango dice in a bowl. Sprinkle the dill on top. Mix 3 tablespoons white wine vinegar with 2 tablespoons olive oil and pour over the chicken and fruit. Toss. Season with salt and pepper. If you prefer a moister salad, add more olive oil and/or white wine vinegar to taste. Or fold in a bit of mayonnaise. Let rest for at least 15 minutes before serving.

Makes 2-4 servings

Roasted Corn Salad

I can’t wait for 2020 to end. It’s been a stressful, depressing year.

In addition to the pandemic and the hate-filled political climate, we had a storm last week that knocked out our power and land-line telephone for days, and there was sketchy internet service too.

And we lost a huge limb from our favorite hundreds-of-years-old maple tree.

Then there was a water main break so we had no water for a whole day.

YECH!!

Still, I am grateful for a number of things.

For instance: crops. Vegetables that grow despite the political circus, despite the hatreds, despite the racial tensions, despite the bad weather, despite the virus, despite the social distancing and the quarantines.

They don’t make up for the lost lives, the lack of hugs, the inability to travel or be with loved ones. But, thank goodness for these, the positives that nature brings us.

Summer’s best crops: tomatoes, peaches and nectarines.

And corn.

Get a couple of good ears of corn and grill them or use your oven and follow the recipe below for a refreshing summer salad. It made me feel better to make this one.

Charred Corn Salad

• 2 cups corn (about 3 ears of corn)

• 1/2 cup chopped red onion ( 2 3/4-inch thick slices)

• 3 tablespoons olive oil

• 1/2 cup crumbled queso fresco (or use goat cheese or any crumbly white cheese)

• 2 tablespoons chopped parsley

• 2 tablespoons lime juice

• Salt and freshly ground black pepper (or crushed red pepper or Aleppo pepper)

Preheat the oven to 450 degrees. Place the corn and onion on a parchment lined baking sheet. Pour 2 tablespoons of the olive oil over the vegetables, toss and roast for 12-20 minutes or until crisped and browned. Alternatively, rub the ears of corn and the onion with the olive oil and grill for about 10-12 minutes, turning the vegetables occasionally, or until crispy and tender, then remove the kernels and chop the onion. Place the vegetables in a bowl. Let cool. Add the cheese and parsley. Pour in the remaining tablespoon olive oil and the lime juice. Season to taste with salt and pepper.

Makes 4 servings

Chick Pea and Carrot Salad

Of course, of course we will be slicing apples and dipping them in honey on Rosh Hashanah. (which begins at sunset on September 29th).

But chickpeas are on the menu too. In his Encyclopedia of Jewish Food, the late rabbi and food authority Gil Marks wrote that “chickpeas are a traditional Rosh Hashanah food, a symbol of fertility, abundance and a wish for a well-rounded year to come.”

I usually make chickpeas into hummus, but sometimes I serve them whole, as a snack, roasted, the way my mother made them when I was growing up – a recipe called nahit. She coated the chickpeas with vegetable oil, sprinkled them with salt and paprika and baked them until crispy.

I changed her recipe somewhat -- I use olive oil, kosher salt and fresh thyme, or sometimes za’atar, as seasonings. Nahit is a delicious snack and a healthy one too: chickpeas are a good source of protein, minerals (including calcium) and fiber.

For this coming holiday though I’ll be making a chickpea and carrot salad to serve with dinner. Carrots are another symbolic ingredient of the holiday, so this recipe is a double-up of special ingredients of festive food for the holiday table. It’s a dish that can be made in advance, which makes it a good choice at such a busy time. And it is colorful too, fit for any celebration, including Break-the-Fast. 

Chick Pea and Carrot Salad

• 1 15-ounce can chickpeas

• 4 medium carrots, sliced thin

• 1/2 chopped red onion

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh mint

• 1 teaspoon ground cumin

• 1/8 teaspoon cayenne pepper

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• salt to taste

Rinse the chickpeas under cold running water; let drain and place in a bowl. Add the carrots, onion, parsley, mint, cumin and cayenne pepper and toss to distribute the ingredients evenly. Pour in the olive oil and lemon juice. Toss to coat the ingredients evenly. Taste for seasoning and add salt to taste.

Makes 6 servings

Vegetable Salad

Light, refreshing food. That’s what we want during the summer.

Also, easy to make. And as quick as possible.

I made this vegetable salad using leftovers from the veggies we had over a couple of meals. Added some fresh tomatoes, an avocado and some herbs. Not only did I get to use up stuff from the fridge, the dish took less than 10 minutes to make.

It’s a side dish. But you can add some tofu, cheese or hard-cooked eggs and make it into a main course (or add leftover fish, meat or poultry).

Add crusty bread and it’s a sandwich filling.

Mix it into cooked penne or ziti and it becomes pasta primavera.

Use whatever vegetables you have in proportions suggested. There’s no magic here, no actual recipe that will fail if you don’t have one of the ingredients.

Vegetable Salad

• 3 cups cooked cut up cauliflower

• 1 cup cooked, cut up green beans

• 1 cup cooked cut up yellow squash

• 3-4 cut up small tomatoes

• 1 avocado, cut into small chunks

• 3 tablespoons chopped fresh basil

• 2 teaspoons chopped fresh oregano

• 2 tablespoons olive oil

• 2-3 tablespoons fresh lemon juice (or use white wine vinegar)

• salt and freshly ground black pepper to taste

Place the cauliflower, green beans, yellow squash, tomatoes, avocado, basil and oregano in a bowl and toss the ingredients to distribute them evenly. Pour the olive oil over the vegetables and toss again. Pour 2 tablespoons of the lemon juice over the vegetables and toss again. Taste for seasoning and add more lemon juice and salt and pepper to taste.

Makes 4-6 servings